Foie Gras Escalope
Chef: Dino D'Orazi Restaurant: La Pentola, Zurich
Ingredients for 4:
4 beef filet medallions, 200g each
80g butter
1/2 liter meat broth
120g carrots
120g leeks
120 pearl onions
Small bundle of fresh rosemary, tarragon, and sage sprigs
20g fruit chutney
10g mustard seeds
2 ripe tomatoes
Salt and pepper
Preparation:
Heat 40g of butter in a low pan and brown the meat on both sides for a couple minutes
Place the meat broth in another pan and add the vegetables diced, the mustard seeds, and the bundle of herbs
Lay the browned meat on the bottom of the pan and cook for 8 minutes covered
Remove the medallions and vegetables and keep warm
Dice the tomatoes and add them to the pan
Dice the fruit chutney and add to the pan and cook for a couple minutes until the sauce has thickened
Remove the pan from heat and stir in remaining butter
Serving:
Each plate: Arrange the vegetables in the center and cut the medallions to highlight the pink meat inside and thus, a filet perfectly cooked
Pour two tablespoons of sauce over the meat and sprinkle with a few drops of Traditional Balsamic of Modena and serve.
